Wines: Aroma & Bouquet, definitions, descriptions, glossary

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WINES 2 AROMA

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
Aroma refers to a pleasent smell (like fruity or floral) perceived in
wine, while odor makes reference to unpleasent sensations or
possibly faults.

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Firstly detecting the aroma with short sniffs which generally
refers to the grape varietal.
 Then swirling or aerating the wine to distinguish other scents
.
coming from the wine making process.
 Scanning our memory of all recognizable aromas in order to
identify a full array of possible scents in a glass of wine.
 Look for intensity and complexity. It takes time to perceive all
the fragrances and scents presents in wine.


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The most recognizable ones are :
Fruity citric, ripe
fruit, compote, peach, apple, pear, apricot, tropical fruit as
lychee, pineapple or mango.
 Berries, strawberry, redcurrant, raspberry mainly in red and
complex rose wines.
 Floral orange blossom, apricot blossom, lime tree, violet.
 Others like
butter, banana, wood, spices, herbs, musk, minerals or leather.


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GLOSSARY
Aroma
 Bouquet
 Scent
 Fragance
 Odor
 Sniff
 Swirling
 Aerating

Bouchonée or corky
 Fruity
 Floral
 Herbal
 Intensity
 Complexity
